These are the easiest sourdough discard pancakes you will ever make. They are a cross between a pancake and a crepe. They are thin yet soft, and perfectly sour and slightly sweet. These pancakes make a fun and special breakfast.
These sourdough pancakes are a favorite way of mine to use sourdough discard. It’s a toss up between this and cookies. They literally couldn’t be easier to make, and are a great way to fill bellies with healthy fermented grains and protein.
All you do is mix together sourdough starter discard, eggs, melted butter, baking soda, and a little sweetener and fry them up. The best part is there is no extra flour needed. These are not like regular pancakes. They are kind of like a combination between a pancake and a crepe. They don’t have a very fluffy texture, but they are still really delicious.
If you need a way to use up a bunch of sourdough starter and a bunch of eggs, this is an easy way. My kids hate eggs, which is only slightly annoying because we raise 15 free range chickens, and the eggs are amazing. That dark golden yolk from eating grass and bugs, and all the good stuff.
But no. They don’t understand how good they have it. Maybe they will appreciate it when they are older. As my son told me once, he loves eggs… in cakes and cookies. He is 4. You have to love their honesty.
Why you will love this recipe:
Fast: There’s no waiting, just mix it and make it. Many sourdough recipes require fermentation. Not this one. The fermentation process happens in your container of sourdough starter.
Great way to use up excess sourdough starter: When you have a sourdough starter you are constantly feeding it and removing some. Some people just toss out there starter, but being the practical (and cheap) person that I am, I would never just throw out perfectly good starter. So if you are just overflowing, literally and figuratively, with sourdough starter, this is a great way to use up a bunch.
Great make ahead breakfast: I love to double this recipe to make a ton of pancakes to enjoy the rest of the week.
Basic ingredients: Nothing fancy here. Just a handful of simple ingredients and you are on your way to a delicious breakfast.
- While these are called sourdough discard pancakes, if you have active fed sourdough starter that will also work.
- Add in your favorite add-ins. Try chocolate chips, fresh berries, or sliced bananas after you pour the batter onto the skillet. This way all the yummy things are not just sinking to the bottom of the pancake batter.
- You will know it’s time to flip when there are no more bubbles forming and popping on the top of the pancake.
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What can I do with my sourdough discard?
There are so many ways to use sourdough discard. Use it in pancakes, muffins, quick breads like pumpkin and banana bread, flatbread, cookies, and more. The possibilities are endless! See our links at the bottom of this page for recipes.
Can I use sourdough starter straight from fridge for pancakes?
As long as it has been somewhat recently fed. I wouldn’t use a starter straight from the fridge that has been back there a long time with no feedings.
If that is your case, I would take it out of the fridge, feed it, and then use it in a few hours.
What do sourdough pancakes taste like?
They have a delicious sour taste with a hint a sweetness.
Can I make this recipe vegan?
Not sure, I’ve never tried it. You may be able to substitute a flax egg for regular eggs. It may take some experimentation. Also, use oil instead of butter in the batter.
Measuring cups and spoons
Sourdough discard – this is one of the easiest way to use up a lot of sourdough discard. You can also use active starter if that is what you have on hand.
Butter or oil – If using oil, try to choose a healthier option like coconut oil or avocado oil.
Maple syrup or sugar – Could also use honey, but it doesn’t dissolve very well.
How To Make Sourdough Discard Pancakes
Place skillet over medium-low heat.
To a large bowl mix together, eggs, sourdough discard, butter, maple syrup, salt and eggs until smooth. You can also add some cinnamon or pumpkin spice if you’d like.
Sprinkle in the baking powder and mix until smooth.
Add oil (butter, coconut, avocado, or olive oil) to the hot griddle, and pour in 1/4 cup of batter portions onto the skillet. Now is a great time to top the batter with chocolate chips, berries, or bananas.
Cook for 3-4 minutes. You will know it’s time to flip when there are no more bubbles forming and popping on the top of the pancake.
Flip and cook about 2 minutes until a golden color forms. These pancakes are nice because since they are so thin they cook almost all the way through before flipping.
Once they are done cooking place on a plate of baking sheet.
Continue pouring sourdough pancake batter on the skillet and cooking until all the pancakes are made.
Top with your favorite toppings and serve. To be extra fancy sometimes we make homemade whipped cream. Maple syrup, berries, chocolate chips and/or butter is also nice.
Place in an air-tight container or ziplock bag and store in the fridge for up to 4 days.
Freeze for up to 3 months. If freezing, I suggest either freezing on a baking sheet in one layer and then once frozen, placing them in a container. Or you can also place parchment paper between each pancake to prevent them sticking together.
Find More Of Our Favorite Sourdough Recipes:
- Sourdough Banana Bread
- The easiest sourdough bread ever (aka sourdough discard bread)
- Sourdough Pumpkin bread
- Sourdough Oatmeal Cookies
Tried it and loved it? We would appreciate if you would come back and give it 5 stars. Thank you! Tag us on Instagram @thehealthyshift.
- 2 cups sourdough discard - active starter will also work
- 4 eggs
- 1 tbs maple syrup or sugar
- 2 tbs melted butter - or oil
- 1 tsp baking powder
- 1 tsp salt
- Place skillet over medium-low heat.
- To a large bowl mix together, eggs, sourdough discard, butter, maple syrup, salt and eggs until smooth.
- Sprinkle in the baking powder and mix until smooth.
- Add a little fat (butter, coconut, avocado, or olive oil) to the hot griddle, and pour in 1/4 cup of batter portions onto the skillet.
- Cook for 3-4 minutes. You will know it's time to flip when there are no more bubbles forming and popping on the top of the pancake.
- Flip and cook about 2 minutes or more until a golden color forms.
- Once they are done cooking place on a plate or baking sheet.
- Continue pouring sourdough pancake batter on the skillet and cooking until all the pancakes are made.
- Top with your favorite toppings and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 201mgSodium: 948mgCarbohydrates: 16gFiber: 0gSugar: 5gProtein: 9g